The method of making candied haws icing is relatively simple and can be roughly divided into four steps, as follows:

1. First, put a small amount of water in the pot and use low heat. Boil.

2. After the water is warm, add sugar. Try to add as much sugar as possible so that it sticks out of the water.

3. Then use low heat and heat slowly.

4. Finally, after the sugar slowly melts, stir evenly with a spoon or chopsticks until long and thin strands are drawn out.

The candied haws on a stick occasionally sticks to the teeth. The reason is that the heat of boiling the sugar is not enough. The taste of the candied haws depends on the control of the heat when boiling the sugar. When the sugar coating is boiled to its optimal state, the candied haws of sugar will be sweet and crispy; if the sugar is boiled at insufficient heat, it will taste sticky and hard; if the sugar is boiled at too high a temperature, it will taste bitter.

Notes on boiling icing:

1. When boiling icing, be sure to use low heat so that you can control the heat.

2. The cooking utensils should be stainless steel pots, not iron pots, otherwise the pot and sugar will turn black after cooking.

3. When coating the hawthorns with sugar, remember not to turn off the heat, otherwise the sugar will quickly condense in the pot.